Chana Masala - Chole Masala recipe without using Chana Masala powder

Chana Masala, Choley Masala or Choley(plural) is one of the easiest Indian recipes to make. The intense flavor of the spices along with the texture of the cooked garbanzo beans/chick pea would create a riot of sensations on your tongue and you would end up craving more and more. 

The easy to follow below recipe does not use commercially available "Chana Masala Powder", So you can make this anytime with the spices in stock. In place of the Chana Masala powder I am using a 1 to 1 mixture of Garam Masala and Dry Mango powder(Amchur). 

 The recipe uses dry chick pea available in most of the Indian stores which has been soaked for about 8 to 10 hours, you can skip this step by using pre-soaked/tinned chick peas. Chana Masala can be a thin, semi or a thick gravy based on your requirement and the desired consistency depends on how much water you add.
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Chana Masala

by Random Tandem November-13-2016

Ingredients

• 1 Small Onions(chopped)
• 3 Tomatoes(Roughly chopped)
• 1 inch Stick Cinnamon (Dal Chinni)
• 2-3 Optional Cardamom (Elaichi)
• 1 tsp Cumin (Jerra)
• 2 Cups Chick Pea (Kabuli Channa)
• 2-3 Cloves (Loang)
• 1 Medium-Large Bay Leaf (Tej Patta)
• 3 tsp Oil/Ghee/Butter
• 1 1/2 tsp Dry Mango Powder(Amchur)
• 1 tsp Garam Masala
• 1 tsp Red Chilli Powder (Lal Mirch)
• 1 tsp Cumin Powder (Jerra Powder)
• 1 tsp Garlic (Minced)
• 2 tsp Ginger
• 2-3 Green Chillis(Split)
• As Required Salt

Instructions

1) Soak the Garbanzo/Chick Peas if using the dry variety for about 8 to 10 hours. Cook them in a pan or Pressure Cooker (Instructions Below).2) In a pan, add 2 to 3 tsp of Oil or Ghee(Clarified butter). When the oil is hot add the Cumin(jeera).3) Once the cumin splutters add rest of the aromatics. Cinnamon, Clove, Bay Leaf and Cardamom. Fry them for about 2 minutes.4) Add split green Chilli's and fry it for a minute. 5) Add the minced garlic and ginger and stir until cooked.6) Now add the roughly chopped onions( red onions or Spanish onions not the white ones) and fry them until golden brown.7) Add the roughly chopped tomatoes and cook them until soft about 8 to 11 minutes.8) Add Cumin powder(Jeera), Coriander Powder(Dhaniya), Red Chilli Powder(Lal Mirch). Cook the spices for about 3 to 5 minutes until the curry thickens.9) Add the cooked Chick peas to the gravy and let it simmer for about 5 to 7 minutes.10) Add the Dry Mango Powder(Amchur), Garam Masala and salt as required and cook it for about 5 minutes.Garnish with Chopped Onions and Coriander/Cilantro before serving.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 45 mins Yield: 4

1) Soak the Garbanzo/Chick Peas if using the dry variety for about 8 to 10 hours. Cook the Chick peas along with some salt and 1 teabag/1 teaspoon of tea(Tea imparts color and flavor and its optional). 

3 to 4 whistles in a pressure cooker is recommended if using the dry variety of chick peas, if using the pre-cooked pre soaked store bought beans only one whistle is enough. 

If you do not have a pressure cooker, you can cook the beans in a pot with the lid closed for about 25 - 30 minutes. You can tell the beans are cooked when you are able to squish it easily in your hands. Discard the tea bag/Wash the cooked beans if using tea powder.  

2) In a pan, add 2 to 3 tsp of Oil or Ghee(Clarified butter). When the oil is hot add the Cumin(jeera).

3) Once the cumin splutters add rest of the aromatics. Cinnamon, Clove, Bay Leaf and Cardamom. Fry them for about 2 minutes. 

4) Add split green Chilli's and fry it for a minute. 

5) Add the minced garlic and ginger and stir until cooked.













6) Now add the roughly chopped onions( red onions or Spanish onions not the white ones) and fry them until golden brown.

Cooking Tip : Add a little salt with onions to cook them faster.









7) Add the roughly chopped tomatoes and cook them until soft about 8 to 11 minutes.













8) Add Cumin powder(Jeera), Coriander Powder(Dhaniya), Red Chilli Powder(Lal Mirch). Cook the spices for about 3 to 5 minutes until the curry thickens.










9) Add the cooked Chick peas to the gravy and let it simmer for about 5 to 7 minutes.












10) Add the Dry Mango Powder(Amchur), Garam Masala and salt as required and cook it for about 5 minutes.

Traditionally pomegranate seed powder is used to add tangyness instead of Dry Mango in Chana Masala. As Pomegranate seed powder is rarely used in our household, I substituted it with the daily ingredient Amchur.

Cooking Tip : Add Garam Masala always towards the end of recipe as its only used for Aroma and very less for Flavor.

Garnish with Chopped Onions and Coriander/Cilantro before serving.